Looking for a new side or main? This cozy and healthy salad might be just what you need.
1/2of 1 medium butternut squashpeeled and diced into cubes
2cupsbrussels sproutsends and dead leaves trimmed (smaller ones are best)
1/2cupfreshly squeezed orange juice
salt & black pepper to taste
Preheat the oven to 400 degrees F (200 C) and toss squash and sprouts in a large bowl with 1 tablespoon olive oil. Season with salt and pepper and pour out onto baking tray lined with foil or parchment. Spread evenly and place in oven to roast for 30 to 40 minutes until squash is fork tender.
Heat a large skillet over medium heat and add remaining olive oil and barley and stir for about 1 minute to warm. Add sprouts, squash, and remaining ingredients and gently toss to coat.
Season to taste with salt and pepper and serve immediately.